Gluten-Free Yakitori Chicken
Savor the bold, umami-rich flavors of Gluten-Free Yakitori Chicken, a perfect recipe for anyone craving authentic Japanese cuisine without the gluten. This crowd-pleasing dish features succulent, bite-sized chicken thighs marinated in a tantalizing blend of tamari, mirin, gluten-free sake, brown sugar, garlic, and ginger. Grilled to perfection on wooden skewers, the chicken is basted with a glossy sauce for added depth and irresistible caramelization. Ready in under an hour, this recipe is simple yet flavorful, with minimal prep and quick cooking time making it ideal for weeknight dinners or backyard gatherings. Serve with steamed rice or a crisp salad for a wholesome, gluten-free Japanese feast that’s sure to impress!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 60 ml Tamari (gluten-free soy sauce)
- 60 ml Mirin (sweet rice wine)
- 30 ml Gluten-free sake
- 2 tablespoons Brown sugar
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 stalks Green onions (chopped for garnish; optional)
- 12 pieces Wooden skewers (soaked in water for at least 30 minutes)
Instructions
Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
Cut the boneless, skinless chicken thighs into bite-sized pieces, approximately 1 inch (2.5 cm) cubes. Set aside.
In a bowl, whisk together tamari, mirin, gluten-free sake, brown sugar, minced garlic, and grated ginger. This mixture will serve as both the marinade and basting sauce.
Pour half of the sauce over the chicken pieces, making sure they're evenly coated. Reserve the other half of the sauce for basting later. Marinate the chicken in the refrigerator for 30 minutes.
While the chicken marinates, preheat your grill or broiler to medium-high heat.
Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a little space between each piece for even cooking.
Place the skewers on the preheated grill or under the broiler. Cook for about 6-8 minutes on each side, turning occasionally and basting with the reserved sauce for extra flavor and a glossy finish.
Once the chicken is fully cooked (internal temperature of 75°C/165°F), remove the skewers from the grill and let them rest for a few minutes.
Garnish with chopped green onions if desired, and serve hot. Pair with steamed rice or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3593 mg | 156% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 44.8 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 100 mg | 8% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1473 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
